EAST AEGEAN & DODECANESE 2025

KASTELLORIZO

TA PLATANIA
TRADITIONAL GREEK CUISINE

Horafia
+30 2246 049206
Up to €25 per person
Open from June to October

Outdoor seating available

Nestled in the upper village of the island, in the tree-filled square of Agios Georgios, just a few steps from the architecturally unique church and very close to the Sandrapeo school, lies one of the most charming traditional tavernas of the Aegean. Wooden café-style chairs paired with matching tables are set beneath plane trees and cypresses on the two levels of the courtyard, directly in front of the kitchen. Inside, a small, well-coordinated team runs like a finely tuned clock, preparing dishes reminiscent of old times. Expect stuffed onions with perfectly balanced, simple spices in the rice, dolmades wrapped in proper grape leaves, and lamb stifado prepared in the style of Kastellorizo and Karpathos—plus whatever specialities the day`s menu offers.

KOS

ALBERGO GELSOMINO RESTAURANT
CONTEMPORARY GREEK CUISINE

1 Vasileos Georgiou, Kos
Albergo Gelsomino Hotel
+30 22420 20200
https://www.gelsominohotel.com/
€50–75 per person
Open from March to December

Outdoor seating available; parking or valet service provided

By imprinting his signature on the elegant restaurant of Albergo Gelsomino, Gikas Xenakis revitalises his culinary offering, continually focusing on exceptional raw ingredients that shine even in more “classical” dishes. Here, you will be captivated by a high-end, generously satisfying, and comforting deliciousness, expertly crafted by Chef Dimos Pitsis. The meticulous service and the beautiful atmosphere complete the refined dining experience.

BROADWAY
GASTROTAVERN

36 Megalou Alexandrou, Kos
+30 22420 27052
www.broadway-kos.gr
€50–60 per person
Open from April to October

Outdoor seating available

This family-run restaurant, celebrating nearly 35 years of history, has always enjoyed great popularity among both locals and visitors to the island. Today, however, the chef and owner, Giannis Papakonstantinou, supported by his brother Manos—responsible for service and wine—has adapted the restaurant’s identity to contemporary standards. They’ve transformed it into a modern gastrotaverna with a strong local character. Almost all of their fine, comfort dishes reflect this approach. For example, the Kotiki tomato salad with basil, strawberry, mizithra cheese, and caramelised Kos wine cheese; the pork with chickpeas, carrot, sausage, grilled onion, and grouper fricassee, or cauliflower cream with asparagus and lettuce. These dishes highlight the chef’s collaboration with local producers—members of the Kos Locally Grown initiative—demonstrating a deep commitment to regional ingredients and authentic flavours.

CUVEE
CONTEMPORARY GREEK CUISINE

Hotel Aqua Blu Boutique Hotel + Spa
+30 22420 22440
€75–100 per person
Open from March to November

Outdoor seating available; parking or valet service provided

The gastronomic restaurant at Aqua Blu Boutique Hotel + Spa, under the expert supervision of Gikas Xenakis, remains a staple in the island’s culinary scene. Chef Petros Letsis executes a range of contemporary dishes with exceptional technique, distinguished by their strong Greek character, inventive ideas, and refined flavours.

MOSAICO GASTRO WINE BAR
CONTEMPORARY GREEK CUISINE

Mastichari
Horizon Beach Resort Hotel
+30 2242058800
www.horizonbeachresort.gr/mosaico/
€50–75 per person
Open from March to October

Outdoor seating available

Seasonality and freshness of the ingredients are central to the culinary vision of Dimitris Koulías, executive chef at Horizon Beach Resort. For several years now, he has committed to presenting a different themed degustation menu each month at Mosaico, emphasising seasonal produce. In this modern wine bistro, his cuisine is distinctive, marked by excellent technique and inventive ingredient combinations, thoughtfully moving with ease and substance between local tradition and fine dining.

OROMEDON
TRADITIONAL GREEK CUISINE

Zia, Kos
+30 2242069983
www.oromedon.gr
Up to €25 per person

Outdoor seating available; with a special view

In the mountainous village of Zia, at Oromedon, the Papakonstantinou family is doing exceptional work by showcasing recipes rooted in local tradition, using regional ingredients with exemplary professionalism. Set in a location with a breathtaking view and truly unrivalled sunsets, it offers an experience that is both authentic and memorable. Be sure to try their lamb cooked with wild greens in the wood-fired oven—you’ll thank us later. The wine list is also notably excellent.

LEROS

ΜYLOS BY THE SEA
SEAFOOD RESTAURANT

Agia Marina
+30 22470 24894
www.mylosbythesea.com
€50–75 per person
Open from May to October

Outdoor seating available; restaurant by the sea, in a particularly enchanting location

The breathtaking location, enchanting atmosphere, curated music, and the warm hospitality—paired with the passion and expertise of the Koutsounaris brothers—lay the groundwork for an unforgettable experience. These elements have cemented the restaurant’s reputation, one they inherited from their parents over the past decade, right at the edge of the scenic Agia Marina. From this solid foundation, an unending series of surprises continually elevates the experience, justifying and often exceeding the acclaim the restaurant has earned. The journey begins with extraordinary ingredients—ranging from ultra-fresh fish and shellfish, vegetables from their own garden, to expertly dry-aged larger fish and daring delights such as thirty-year-aged soy or freshly grated wasabi served at the table.

Impeccable technique defines every detail, while the creative genius of Chef Marios Koutsounaris manifests in magical bites that punctuate quieter dishes, taking the dining experience to extraordinary heights. Supported by a highly curated wine list featuring rare and exceptional labels selected by his brother Giorgos, the entire experience embodies a level of excellence that sets new standards. Following its top placement last year on The List by FNL Best Restaurant Awards, Mylos by the Sea has now earned its place as the first member of the exclusive Club of No. 1.

SERZA
GASTROTAVERN

Merikia
+30 6945909973
€25–50 per person
Open from May to October

Chef Theodosis Theodosiou and sommelier Giorgos Mitrakos return to Leros, and in June 2024, they open — through much personal effort — Serza, a surprising gastronomic tavern on the island. Rooted in tradition, yet exploring well-balanced creative pathways, Serza stands out as a restaurant that exhibits culinary maturity from its very first year of operation. Both co-owners possess impressive backgrounds and, most importantly, know exactly what they want. The restaurant boasts an intriguing wine list featuring carefully selected and well-priced options from around the world, complemented by attentive service and the understated charm of the space, situated right by the sea with a uniquely illuminated mountain in the background. Together, these elements create an evocative and memorable dining experience.

LESVOS

BOBIRAS
GASTROTAVERN

Komninaki 22, Mitilini
+30 22510 55201
Up to €25 per person

Outdoor seating available

Bobiras is in fact a bar that also offers food in a lovely courtyard near the port. About a dozen dishes are prepared in a small kitchen by Chef Lambros Dakas, who, prior to coming here, gained experience at Mourga in Thessaloniki and Annies Fine Cooking in Athens, among other places.

His menu features beautiful, flavourful dishes that are slightly different, made with fresh, local ingredients.

LEFTERIS
TRADITIONAL GREEK CUISINE

Merikia
+30 6931590794
€35–60 per person
Open from May to October

Outdoor seating available

A secret of Lesvos. Not even a tavern, but a simple courtyard with five tables in the village of Nees Kydonies. The owner, Lefteris, is a fisherman, and every day they prepare whatever his boat brings ashore. The fish are delivered fresh; you choose, his wife cooks, and his sister serves. Everything is ultra-fresh and exceptionally delicious, offering an authentic taste of local tradition.

RHODES

CESAR MEZE BAR
CONTEMPORARY GREEK CUISINE

Lindos
+30 2244031410
www.caesarslindos.com
€50-75 το άτομο
Open from March to October

Outdoor seating available

At Cezar Meze Bar, located at one of the most beautiful rooftops in Lindos beneath the shadow of its Acropolis, Chef Stavros Koustenis presents a fascinating menu. He begins with a distinctive fine dining interpretation of Greek meze and continues with inventive, meticulously crafted dishes inspired by traditional Greek cuisine as well as the broader Mediterranean. The wine list, curated with great care by the restaurant owner, is also noteworthy.

ETEÒN Greek Culture
TRADITIONAL GREEK CUISINE

Kallithea Ave, Faliraki
+30 6936039999
https://eteongreek.com/
€30–50 per person
Open from April to October

Outdoor seating available

When Michalis Papageorgiou was choosing a name for his restaurant, he selected a word that perfectly captures his vision of offering an authentic take on traditional cuisine from Rhodes and Greece: "Eteon," an ancient Greek adjective meaning genuine or true. Together with head chef Panagiotis Zafeiris, they created a menu based on ingredients from carefully selected local producers. Each dish tells a story rooted in the region’s traditions, but approached with a fresh perspective. This allows for creative pairings—like grilled octopus with chimichurri and Feneos giant beans purée—while also showcasing their own dry-aged meats.

FRESH RESTAURANT
CONTEMPORARY GREEK CUISINE

Elysium Resort & Spa, Ammoudes, Kallithea
+30 2241045700
https://www.elysium.gr/restaurants/fresh-restaurant/
€40–60 per person
Open from May to October

Outdoor seating available

At Fresh, the outdoor à la carte restaurant at Elysium Resort & Spa, Chef Vasilis Koyionis showcases a delicious, expertly prepared Mediterranean menu, alongside a more relaxed, casual take on regional dishes that perfectly suit the laid-back atmosphere of the space. His carefully crafted dishes reflect the philosophy of evolving tradition championed by Executive Chef Giorgos Troumouchis

HELLAS
CONTEMPORARY GREEK CUISINE

ΕO Lardou - Lindou, Pefki-Rhodes
+30 2244048316 & +30 6947403346
https://hellas-pefkos.gr
€50–75 per person
Open from March to October

Outdoor seating available

The understated decor and stone-paved courtyard of the restaurant may give little indication of what awaits inside. However, once you’re seated and open the menu, it’s clear that chef-owner Kyriakos Iakovidis—who trained alongside the renowned Ettore Botrini—along with chef Irene Georgoudiou, present a degustation menu that offers a modern and highly flavoured take on Rhodian cuisine. The à la carte menu is equally tempting, featuring dishes such as Lindian small shrimp cold pasta (Rosol) and dolmades wrapped in cyclamen leaves filled with seafood and fennel.

ILIAS TAVERNA
TRADITIONAL GREEK CUISINE

Empona Rhodes
+30 2246041415
Up to €25 per person
Open all year around

Outdoor seating available

The family-run taverna of Ilias Konstantakis and Roula Piperi, located along the bustling promenade of Embona, stands as one of the last bastions of the island’s culinary tradition. Here, guests can enjoy, in the most expertly prepared version, dishes such as xigopites (traditional pies), katimeria (a type of cheese pie) with cured cheese, chickpeas with goat shank cooked in the wood-fired oven, a local type of pasta with fried goat cheese, as well as dolmades with fresh grape leaves and cabbage, or handmade trachanas served with red-cooked partridge. Their perfectly grilled lamb chops are also a must-try.

LAKANI - MAGEIRIKO TECHNOURGEIO
GASTROTAVERN

Alexandrou Diakou 12, Rhodes
+30 2241 027033
https://www.lakani.gr/
€25–50 per person
Open all year around, daily

Outdoor seating available

Chef and owner Dimitris Kontaratos, having successfully served for many years as the executive chef of prominent hotel kitchens, decided to open his own restaurant. The result is Lakani, a contemporary eatery and culinary workshop situated in the heart of Rhodes. Here, he offers hearty, urban-style cooking that combines tradition with modern flair. His menu, which changes almost daily, presents a meticulously crafted, Rhodian-inspired version of the Greek meze table, appealing to both locals and visitors alike. Dishes such as beef with vegetables cooked in red wine from Embona, and Lakanis lamb with bulgur and chickpeas, sit alongside subtly “reimagined” classics.

LIMERI TOU LISTI
TRADITIONAL GREEK CUISINE

Profilia, Profilia
+30 2244 061578 & +30 6948839272
€30–40 per person
Open all year around

Outdoor seating available

The taverna of Savvas and Konstantina Papasavvas is situated in a pine-covered, semi-mountainous area in southern Rhodes, renowned for its fallow deer (Dama dama). On their welcoming, lush balcony, which adjoins a 16th-century chapel, you can enjoy delicious, traditional local dishes, such as pitaroudia (chickpea fritters), lamb lakani (clay-baked with chickpeas) with bulgur, as well as hearty dishes that appeal to meat lovers—perfectly cooked kokoretsi, kontosouvli, and generously sized pork and beef steaks.

MAGEIROTECHNEIO PARAGA
TRADITIONAL GREEK CUISINE

Epar.Od. Apollona 13, Apollona
+30 2246091247 & +30 6946287309
€30–50 per person
May to October open daily, November / April, open only Saturday and Sunday

Outdoor seating available

At "Mageirotechneio," as chef-owner Giannis Efthymiou names his tavern in Apollona, he has succeeded in reviving and preserving the island’s culinary tradition. Supported by his family, he cooks exclusively with local ingredients, offering guests a truly authentic version of the traditional, rural cuisine.

Whether served in the beautiful indoor dining room or on the shaded veranda, the meal is presented in hand-painted, clay cookware crafted by local ceramists.

MAVRIKOS
CONTEMPORARY GREEK CUISINE

Central Square of Lindos
+30 2244031232
€50–75 per person
Open from April to October

Outdoor seating available

The family-run restaurant of the Mavrikoi brothers has been nestled since 1933 in a beautiful, quintessential Rhodian cobblestone courtyard. Characterised by white arches and dense grapevines that have woven a lush, shaded canopy over the years, the space has become a small oasis in this hot, sun-drenched place. Both restauranteurs consistently win the hearts of their guests: Michalis Mavrikos with his exemplary hospitality, and the talented chef Dimitris Mavrikos, who offers a thoughtfully crafted, contemporary yet authentic interpretation of Rhodian traditional cuisine, using exclusively impeccable ingredients.

NOBLE GOURMET RESTAURANT
GREEK HAUTE CUISINE

Elysium Resort & Spa
Kallithea, Rhodes
+30 2241045700
https://www.noble.gr/
€75–100 per person
Open from May to October

Outdoor seating available; parking or valet service provided

The Rhodian executive chef of the hotel, Giorgos Troumouchis, after many years of research into local recipes—documented in his book Makria Mirodia—has succeeded in modernising the island’s cuisine. He interprets and presents these traditions in the best possible way. Today, together with head chef Spyros Kougios and their team, they showcase four degustation menus at the elegant rooftop restaurant of the Elysium Hotel, offering panoramic sea views. These menus offer a contemporary take on the island’s culinary heritage, blending tradition with innovation in a refined and captivating manner.

SAMOS

ORIZONTAS
CONTEMPORARY GREEK CUISINE

Platanos
+30 22730 39457
€25–50 per person
Open from April to October

Outdoor seating available, exceptionally charming location

Although originating from Amaliada, Vasilis Skourfountas (in the kitchen) and his brother Angelos (in the dining room) took over this restaurant ten years ago in one of the most mountainous villages of Samos. Since then, they have elevated it to a premier level, making it one of the finest in the southern Aegean. The spectacular sea view — as if you are hanging above the Aegean — along with consistently delicious cuisine and an excellent wine list create an unexpectedly charming and highly welcome setting in the picturesque village of Platanos.